The vineyard in January, from four perspectives

Over the roughly ten day break that encompassed Christmas, New Year's, and the weekends on either end, I had what I thought was a good idea for helping provide some structure to our family. At the beginning of the stretch, each of the four of us suggested two indoor activities and two outdoor activities. We then laid these 16 activities out across the vacation, taking into account closures, weather, and giving us room to take a day off if we felt overscheduled. No one got veto power, so if Sebastian (age 13) wanted the whole family to play Mario Kart... that's what we did. If Eli (age 15) wanted to get breakfast burritos in Cambria and take the dog to the beach... that was our plan for a morning. If Meghan wanted the family to watch Queen's Gambit... we did that too. It turned out to be a lot of fun. Everyone got into the spirit of it.

One of the things that I put on the list was to go out and do a photographic exploration of the vineyard. All of us, to one degree or another, enjoy taking pictures. But since we don't live on the property (we live in town) I'm the only one who's regularly out there documenting what things look like. So, on New Year's Day, we headed off around 3pm to catch the low light and the setting sun. I didn't dictate where in the vineyard everyone went, or try to keep us together, because I know that I have a handful of routes I tend to return to when I'm out taking pictures, and I didn't want that to become everyone's default. I also didn't suggest any particular content or narrative, for the same reason.

I thought that what came of the ramble was really fun. Here's a look at three of my favorite photos from each of us that we took that afternoon.

Eli (Age 15)
We'll start with this photo of one of the vineyard oak trees, with the thin wintery sun shining through some clouds behind it. Both Seb and I took very similar photos of this same tree, but I think this one is the best:

Eli - Oak tree in with winter clouds

Next, a photo of Sadie running through the vineyard. Again, I love the wintery quality of the light that Eli captured, and the manic joy of running dog:

Eli - Sadie running

Finally, a photo of a flock of birds that he caught mid-liftoff. I love the framing of this, and the fact that the whole thing, from unpruned vines to birds in flight, feels wild:

Eli - Birds over vines

Sebastian (Age 13)
I could have filled this entire blog with pictures of the dog that Seb took. But I wanted to highlight his vision of the vineyard instead, starting with this photo of one of the oak trees at the top of the property's highest hill. I love the framing of this shot, with (yes) Sadie skulking around the base.

Seb - Oak tree and Sadie

The winter light was a common theme all of us explored, in one way or another. This photo of Seb's focuses on the clouds, olive trees in the foreground reduced to silhouettes:

Seb - Winter sun
And finally a panoramic Seb took looking up from a part of the property I walk past all the time but don't believe I've ever photographed: the base of our old nursery block, where we've recently converted some shade houses to a new wine storage building (one corner of which is barely visible at the far right):

Seb - Panoramic with olive trees

Meghan
It was hard for me to pick just three of Meghan's photos. But it wasn't hard to choose this portrait of Paco the alpaca, set off against the dry-laid stone of our animal enclosure, as one of the three:

Paco January 2021

After that, Meghan mostly took pictures in black and white. I love this one of our old vineyard truck, olive trees and grapevines in the background:

Meghan - Vineyard Truck B&W

I also loved her black and white photo of Sadie, merle swirling patterns on full display, with her one blue eye glowing white as she looks up our "Scruffy Hill" block:

Meghan - Sadie B&W

Me
I tried to take some shots from perspectives I don't usually pursue. This first one is looking north through an old Roussanne block, limestone rock in the foreground, unpruned vines in the late-day sun:

Unpruned Roussanne vines and limestone rock

We've started our vineyard pruning, but that's not the only thing we trim back each winter. Our fruit trees need to be pruned too, and I loved the geometry of this one, surrounded by new Cinsaut vines that I'm also really excited about:

Newly pruned fruit tree

I took a bunch of sunset-related shots on Scruffy Hill, some of which I've already shared to our social media. But this closeup of a Grenache vine with the multi-hued sky behind, was probably my favorite:

Grenache vine on Scruffy Hill at Sunset

I'll leave you with one more photo of Meghan's, looking up the Scruffy Hill block with me and the boys at the top, each looking for our shots.

Meghan - Scruffy with J E and S B&W

Happy new year, everyone! 


Our Most Memorable Wines of 2020

One of the things I appreciate most about the team that I work with at Tablas Creek is the wide range of their interests and experiences. If you don't work at a winery, you might expect that those of us who do spend most of their time drinking their own wines, but in my experience, that's far from the case. Most people who find a career in wine do so because they find it fascinating, and that interest doesn't go away just because they've landed at a particular winery, even a winery that they love. And most people who work at wineries look at exploring other wines as an enjoyable form of continuing education.

This year, I asked our key people to share a wine that stuck with them from all the ones they'd tried in 2020. I wasn't sure what to expect, given the challenges that the year presented to all of us. Would it be the last wine that people enjoyed with friends before they learned the meaning of "social distancing"? A bottle that they enjoyed with a family unit? Something that reminded them of someone they lost? Some people couldn't find a wine that they wanted to remember, in a year they wanted to forget. And I get that. But there were plenty of reminders too that wine does serve to bring us together, and is still one of the best proxies for (and reminders of) travel that we have available to us. 

Here's everyone's submission, in their own words and only very lightly edited, in alphabetical order (except mine, which is at the end):

Janelle Bartholomew, Wine Club Assistant
I couldn’t choose just one memorable wine this year, so I included a couple that stuck out for me. As I’m writing this, I realize both of these wines stick out likely because it was my first time ever to enjoy these varietals – which makes anything just a bit more special. The first wine that stuck with me is Meyer-Fonne Vieilles Vignes Pinot Blanc 2018.  This wine hails from Alsace, a region that never seems to disappoint! Lovely white peach and honey resonate on the palate and lingers with a long elegant finish. My only qualm…. I wish I’d bought more!  The second wine that immediately comes to mind is the 2019 (Tablas Creek) Bourboulenc. I was lucky enough to secure myself a single bottle this year, and enjoyed it with Thanksgiving dinner.  What I loved most about the Bourboulenc was the texture of this wine, it has more body than I expected but still maintained a great amount of acidity that makes it quite lively.  When I first tasted it, I thought “if Roussanne and Grenache Blanc had a baby, this would be it!” Such a treat… and I can’t wait for next year’s release!

Charlie Chester, Senior Assistant Tasting Room Manager
Charlie DadMy most memorable wine of this year was just a few weeks ago. Saturday December 5th, the day before my fathers 80th birthday. My girlfriend Amber and I drove down to his house in Solvang, my sister and her husband, Matt drove up from Carpinteria and we cooked dinner for dad and his wife Diane.  It was bound to be a great time that deserved a special wine. My sister, Kacey, was in charge of the main dish. She grilled a pork rib roast and it was delicious.  I knew what was on the menu and I thought that the 2015 Esprit de Tablas would be nice with it so I got my hands on a magnum to compliment both the meal and the celebration. I think a magnum always boosts the level of celebration a bit and we were celebrating a monumental occasion and needed a bottle of size and quality to match.  I brought a gold marker to let everyone sign and wish the dad a happy birthday. It was truly a great time with great company!

As you can see (right) I also got dad our new Tablas Creek Patagonia windbreaker and my sister's husband is a firefighter in Santa Barbara and styled him out with an SBFD hat and t-shirt.

Austin Collins, Cellar Assistant
Much of 2020 is a blur. Part of me still feels like it's March but, as I stare at the flickering lights on our Christmas tree I know that's not true. Another reminder is the upcoming new year and, for the first time I think most of us are celebrating the end of a year, not just the promise of a new one. In retrospect, it's statistically true that most of us drank a bit more this year! But, much like the year, a lot of the wines opened blend together in my head. So, two that I can remember are the 2017 Garance from Chateau de Bois Brincon (100% Pineau d'Aunis). Insane white pepper on the nose and a lovely rustic mouth with bright purple fruits. Secondly, a 2018 Gruner Veltliner from Hum Hofer. While not the best Gruner in the world I had it with my wife on our first wedding anniversary at the lovely eatery Bell's in Los Alamos. It also comes in a unique package: a 1000 mL bright green bottle topped with a crown cap. Here's to a better year ahead! Cheers!

Neil Collins, Executive Winemaker
So many bottles have crossed our table through these trying times, it is hard to narrow it down. We opened a bottle of Ojai Vineyards Sans Soufre. On the table with a group of much more expensive wines, Sans Soufre was head and shoulders the wine of the night.

As is tradition we tasted many great wines at the harvest lunch table, for me one of the stand out wines was the Lone Madrone 2001 Il Toyon Nebbiolo. Christmas morning opening presents, fire in the grate a bottle of Albert Boxler Riesling from Brand, a stunning bottle. Lucky we are!

Ian Consoli, Media and Marketing
In SLO County in 2020 I think we had one week where we could eat in a restaurant. I’m exaggerating of course, but when the opportunity arose following previous shutdowns what restaurant do you think I chose to go to with my best wine drinking friends? Ember. Obviously. We took two bottles that both paired mind blowingly well with Chef Brian’s creations. A 2014 Chateau du Beaucastel Châteauneuf du Pape with a Duck Ragu and a 2016 Stephane Ogier Mon Village Côte-Rôtie with the filet. To be sitting inside a restaurant experiencing pairings that had me melting into my chair took me all the way back to 2019.

Darren Delmore, National Sales Manager
Love Potion My white wine of the year is Tablas Creek's 2014 Esprit de Tablas Blanc. It's not quite a tradition yet, but this will be a third Christmas Eve that I make Daniel Boulud's Onion Soup and follow his recommended pairing of Roussanne. When you taste the dense, slick, rooty, herbed broth and melted gruyere and salty crouton mixed in, you see why a low acid and equally rich viscous white like the Esprit Blanc is the ideal companion. 2014 was such a powerful vintage for Roussanne that I'm saving a couple bottles for the ten year mark. 

My red wine of the year is The Other Right 2019 "Love Potion" Shiraz McLaren Vale Australia. Sulfite free Shiraz (the label says it's "Shiraz Juice") from a coastal site in a warm, drought affected vintage. The alcohol is moderate and the wine is full of power and energy - truly living wine. The whole clusters are fully integrated, likely aged in an old puncheon, and made with nearly zero electricity. I learned of the winemakers Alex and Galit on the excellent podcast Real Wine People out of Australia (very much worth a binge listening). Alex is a wine scientist at the Australian Wine Research Institute, and is jokingly the only wine scientist in the world to make natural wine. Plus who doesn't need a little Love Potion in a year like 2020?

Chelsea Franchi, Senior Assistant Winemaker
Cruise at Tempier

Most years, the most memorable wine for me is the bottle that has been opened to mark a special occasion, whatever that may be.  Granted, for special occasions, we typically pull out something that’s special to us! Domaine Tempier has been the go-to for my husband and me for the decade we’ve been married.  Back in 2013 (photo above) we had the excellent fortune to go on one of the Tablas Creek cruises. One of the days on the cruise, we spent an afternoon visiting the domaine and fell even deeper in love with them. Many an anniversary has been marked with a bottle of red (or sometimes rosé!) from this winery. 

Trevor with BohdiAugust of this year, we welcomed the arrival of our daughter, Bohdi, which meant I spent a good deal of this year abstaining. The night we brought Bo home, my mom came over to cook us dinner and then left us to enjoy our first meal at home as a newly minted family of three (amazing, right?!).  Since my mom made some ridiculously beautiful rib eyes, it was only fitting that we open a bottle of red that could stand up to them.  We had a bottle of Pour Lulu (Lulu is the matriarch of Domaine Tempier, who passed away this October at 102) in our stacks and it was decided that a bottle that was made in homage to a strong and beloved woman was the perfect way to honor the arrival of our new strong, beloved little girl.  It needed a few hours of decanting, but when those tight, muscular wings started to open up, it was an utter delight and a perfect accompaniment (right) to one of the most exciting nights of our lives.

Barbara Haas, Co-Founder and Partner
I had a fun experience the other day with a wine I hadn’t tasted in at least two years. I had prepared a nice braised chicken (with onions, garlic, herbs, and tomatoes), and I went downstairs to look for an appropriate wine. My guests were two old friends who refused to give me any guidance – even as to white or red. That was MY job, they said. They have had many bottles of Tablas here, particularly over this past year, so I wanted to offer them something different. But it didn’t seem fair to submit an old Burgundy to the acidity of the tomatoes in the dish. As I was scanning the wine rack, I noticed a 2016 Julienas. Most Beaujolais should be drunk young, I know, but this was a “cru” and so I hoped it was still in good form.

It was lovely! Clean and pure and very Beaujolais, and so different from our Rhone-style wines. The very specific and unique taste reminded me how fun it is to vary the wines one drinks, and how silly not to when one has the chance. The experience is like trying different kinds of foods, or listening to different styles of music. It wakes the senses, which in turn wakes the brain, and gives delight.

I vow to add more variety to my wine-drinking in 2021. I always have the comfort of knowing I have a good selection of Tablas wines, and I believe that tasting the other wines in the cellar will give me a deeper appreciation of what we make and how it fits in with its colleagues.

Pam Horton, Assistant Controller
There are two wines that come to mind when I think about 2020. First, is the Tablas Creek Vineyard 2019 Bourboulenc. I have to say that I was intrigued by the name as I had never heard of this grape before. What a wonderful wine! I know that I wasn’t the only one who loved it, because it was sold out in no time. I will be looking forward to the next release. My second favorite wine is from another Paso Robles winery, Tackitt Family Vineyard’s 2018 Willie Pete White. It is a really nice light Sauvignon Blanc which was wonderful to drink during the summer. Tackitt has two lines of wine, their Tackitt Family Vineyard and their EOD Cellars. Willie Pete White is part of the EOD Cellars line and all of the proceeds from the wine sold are donated to the EOD Warrior Foundation. So for me it’s a win-win as I’m purchasing a wine I love and also supporting a great cause.

Ray King, Tasting Room
I have a few wines that stood out and provided fun relief in 2020.

All of the wines I picked were all a part of a meal, or in preparation for a meal. I truly love when great wines come together with great cuisine.

1) 2016 Domaine de La Pirolette, Saint Amour, Le Carjot. This Gamay noir I picked up while in France in 2019 and it was delicious . I served this with Ratatouille Gratin and grilled tri-tip in my backyard.

2) Hot summer evenings, while grilling, I would enjoy a slightly chilled 2018 Tablas Creek Counoise. While eating the dinner I grilled, usually a Ribeye served with Humboldt Fog cheese on top, I would enjoy the 2017 Tablas Creek Tannat. This combo made for great hot summer evenings.

3) Hot summer days, enjoying a cocktail in the afternoon. Aperol Spritz made with 2016 Caudrina Romano Dogliotti “La Selvatica”. This sparkling Asti is sweet and only 7% alcohol. This wine brought a nice, and new, twist on a classic summer cocktail. 

4) 2018 Tablas Creek Marsanne. I drank this wine and used it in the cooking of my Grilled Chicken, Red Bell Pepper, Fettuccine Alfredo. The Marsanne added a nice kick of acid to this lovely, and rich, dish.

Misty Lies, Tasting Room Team Lead
Aussie afternoonWhen it comes down to picking my favorite bottle of wine for the year it will actually be a toss up for three bottles all shared between friends at an afternoon bbq. Before the world went crazy we had the pleasure of traveling to Melbourne Australia to visit  a friend I hadn’t seen in 33 years and new ones that were met along the way because of him. We had a great bbq one afternoon and did some sharing of wines. I brought down a bottle of our 2010 Tannat that went up against a 2001 Howard Park Cabernet Sauvignon as well as a 2015 Penfolds Bin 389 Cabernet Shiraz. All three were fun wines and everyone was happy to finally try the Tannat I have been telling them about for a few years now. During the year with all the ups and downs, I have come back to this afternoon and appreciated every minute of that day. Wines have a way of making meals a little bit more special and as always are best shared around a table of good friends.

John Morris, Tasting Room Manager
My favorite wine of 2020?  I haven’t enjoyed it yet, but I’ll let you know on New Year’s Eve! I can’t let it go unmentioned that I’ve had the unique opportunity to taste the singular, spectacular 2017 Esprit de Tablas Blanc most days this year.  This wine has gotten wide and much-deserved praise, and special attention in our blog published recently. It really is a knockout. And the 2017 Esprit de Tablas (red) is pretty special in its own right, perhaps my favorite vintage yet.  We’re super lucky to taste these wines on a regular basis. But as for my yet-to-be most delicious wine of 2020, I plan to head down to 15C in Templeton and ask for the best Champagne under $100, pop it 30 seconds after I walk in the door, raise a toast, and say good-bye to this most difficult year. Here’s to 2021!

Rumyn Purewal, Tasting Room Team Lead
It is hard to believe that this year started out like many others. And it started with my favorite wine of the year. I went to dinner with my fellow pals, also Tablas Creek family, Leslie and Ian, at local eatery Heirloom. We got the food to go and had a picnic in the Adelaide with one of those pairings that takes you to a magical place. With all locally grown and sourced food prepared by amazing people and chefs we paired the meal with a Portuguese wine recommended by Darren Delmore, a Humus Vinho Regional Lisboa. A natural wine made with indigenous Portuguese grapes. It was an incredible experience that stuck with me throughout the year. I hope everyone has a happy and healthy New Years. Cheers! 

Troy Tucker, Tasting Room
Troy bottles of the yearSo I have 3 wines that stood out to me this year the most.

The first was the 2017 Thacher Cinsaut. A very unique and balanced wine full of character! A nerdy wine to say the least.

The second was the 2017 La Encantada Pinot Noir from Decroux/TH Estate. The vineyard really really makes this wine. Very expressive of terroir and captures the delicacy and complexity of Pinot Noir. I could go on and on about this wine!

And third is none other than the 2012 Esprit de Tablas Rouge (pictured right). Not to toot our own horns too much but, wow! So soft, so powerful, so many layers of clean vigorous personality. After 40 minutes in a decanter, it opened and gave one of the cleanest softest drinking wines I've had from Paso in a while! Paired amazing with the ribeye from McPhee's too!

Me
My mom is building a new house. As a part of that construction, earlier this summer we had to move a wine fridge that was inconveniently positioned in her garage right where a door needed to be cut. So, Meghan, the boys and I spent a few hours one afternoon in June emptying that wine fridge, moving the wines that were there into different storage, and identifying some bottles that were ready to open. One that I "rescued" was a bottle made by Jacques d'Angerville, the Burgundy proprietor who was my dad's closest friend in the region that made his reputation as an importer.

The wines from Domaine Marquis d'Angerville always speak to the elegant side of Pinot Noir. The bottle we opened was a Volnay Caillerets from 1979, reputed as a good but not great vintage, but the wine was sublime, with minerality and tension, crunchy red fruit even at age 40+, and the lovely loamy earth character I find so distinctive in mature Burgundy. It turned the meal of a simple roast chicken into one of the highlights of our dining year. In a year marked by losses and absences, I felt my dad's presence strongly that night. Wines have the ability to preserve a conjunction of place, time, and people. The Volnay evoked all that, while also being a testament to my dad's vision and foresight, and a lasting legacy to Jacques's genius, nearly two decades after his death. 

Roast Chicken and Volnay

A few concluding thoughts:
As you might expect, this was an eclectic list. Some wines are Tablas Creek, but most are not. Many were older, which says that for all the challenges of storing and being patient with wines, the rewards can be marvelous. But the thing that stood out most for me was the extent to which wines help mark and commemorate milestones our lives, or give regular moments additional depth and meaning. I have high hopes for 2021. May your food and wine experiences be memorable, and may we all find more to celebrate next year.


What We're Drinking with Thanksgiving 2020

I am, in normal times, a big fan of Thanksgiving. It's a holiday that brings extended family together for a day of cooking, eating, and reflecting on what we're grateful for. Of course, 2020 is not a normal year. This year, family gatherings will (really should!) be smaller. If you're not traveling to help curb the spread of Covid, thank you. It's a sacrifice. Traditions are important markers in our lives, and choosing to break a tradition that is meaningful is hard. But it's also essential this year, with case rates already surging around the country and a vaccine coming in the not-too-distant future. We've made it most of the way through this marathon. Let's not stumble on the home stretch.

Because of the smaller gatherings, some of the traditional Thanksgiving meals are likely to be less common. What's a family of four going to do with a turkey? In some ways, that is likely to make pairing easier. 2020 Thanksgiving meals are likely to be less sprawling, with only a few side dishes rather than the near-dozen I know we've had in recent years. And really, no wine goes particularly well with sweet potato casserole or brussels sprouts. But if arriving at a perfect pairing isn't a realistic goal in even a normal Thanksgiving, it's definitely not the point in 2020. I loved Dave McIntyre's Thanksgiving column in the Washington Post that suggested this year you open a wine that had meaning not because of what it tasted like, or what you spent on it, but because of a memory you have about how it came to you. That's also a good reminder not to be too precious about the pairing. Open a range of wines. Expect each of them to sing with a dish or two, coexist peacefully enough with another, and maybe clash with something. That can be fun, and instructive. Don't feel bad about having wine leftovers, along with your food. You'll likely learn something, and have fun along the way. And if you're still stressing after reading all these recommendations, I refer you to the 2016 piece on W. Blake Gray's blog where he set up a simple 5-question quiz to answer the question "is this wine good for Thanksgiving". I'm sure I haven't gone through every possible combination, but I've never gotten any answer other than "yes".

OK, now that I've told you any choice is perfectly fine, it's only fair that I acknowledge my own preferences. After all, there are wines that I tend to steer clear of, like wines that are powerfully tannic (which tend to come off even more so when they're paired with some of the sweeter Thanksgiving dishes), and wines that are high in alcohol (which tend to be fatiguing by the end of what is often a marathon of eating and drinking). But that still leaves you plenty of options. With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin. Plenty of Tablas Creek wines fit these broad criteria, so if you want to stay in the family, you could try anything from Marsanne and Esprit Blanc to Dianthus Rosé to Counoise or Cotes de Tablas. Richer red meat preparations open up a world of Mourvedre-based reds young or old, from Esprit de Tablas to Panoplie to En Gobelet, which just (say it out loud) sounds like something you should be drinking at this time of year.  

But I'm just one person. As I've done the last several years, I reached out to our team to ask them what they were planning on drinking this year. Their responses are below, in their own words, in alphabetical order.

Roast Chicken with Volnay

Janelle Bartholomew, Wine Club Assistant
As we approach Thanksgiving this year, I am reminded how fortunate my family is to be able to share this day together. As many people across the globe have endured such hardship in 2020, my gratitude for a healthy family is immense. People are spending this holiday season quarantined, and possibly without loved ones by their side. If anyone reading this has endured hardship this year, my thoughts and heart are with you all. On our table for the very first time I get to enjoy my rare (and only) bottle of Tablas Creek Bourboulenc!  When I tasted the wine for the first time last spring I thought it would be great for Thanksgiving. In addition to the Bourboulenc, I decided on a Domaine de la Voûte des Crozes Côte de Brouilly, Beaujolais. Whether you are enjoying the holiday surrounded by family, or laughing with family via Zoom, I hope everyone has a happy Thanksgiving.

Charlie Chester, Senior Assistant Tasting Room Manager
In these weird times my Thanksgiving day plans have been up in the air. I am pretty sure Brandon and I are traveling down to Carpinteria to spend time with my sister and my 9 and 11 year old nephews. It should be a good time watching the kids play.  We most likely will not go through too much wine because it will be just my sister and I drinking because my brother in law will be working at the fire station and my dad has opted out due to COVID and will be playing it safe with his wife and her 95 year old mother. I am thinking of bringing two bottles, 2012 Esprit Blanc, my favorite vintage of this wine. I remember Roussanne shining through with its wonderful honey characteristics.  And just to balance things out I will bring a 2016 TCV Grenache another one of my recent favorites.

COVID sucks and family gatherings are not what they used to be.  Don't get me wrong, a mellow Turkey Day is fine with me and seeing my four and a half year old son bonding with/tormenting his older cousins is something I am looking forward to indeed.

Austin Collins, Cellar Assistant
Due to the "complexities" of this year the holidays bear a somewhat hollow feeling. Nonetheless, the drinking must continue. Original travel plans have been cancelled and backcountry maps have been unfolded. For this year, Thanksgiving will be spent in the woods. Exact locations are not specific but, the beverages need be. Lugging 750 mL glass bottles for miles and miles on your back is not really ideal. Thus, I am opting for the canned wine option this year. I will be bringing a selection of canned wines including but not limited to, a HYKIT Wines 4-pack, that should be sufficient for the adventure. But, once the trek is complete and the bags unpacked yet again there is one wine that must always make an appearance at Thanksgiving, a final stamp of completion. One, or maybe two, magnums of Domaine Dupeuble Beaujolais Nouveau. Happy Thanksgiving!!!

Neil Collins, Executive Winemaker
Well as always there will be a healthy supply of Bristols Cider on hand. I think we will begin with some Lone Madrone Pet Nat of Chenin Blanc. Moving into a rosé from Gros Noré, a Fixin Burgundy from Domaine Mongeard-Mugneret, and of course a magnum of 2015 Esprit De Tablas!! I opened a bottle this week to try and it was singing!!! Maybe a Warre's Otima around the fire at days end. Happy Thanksgiving all, be safe and be thankful.

Ian Consoli, Media and Marketing
This year my family will be having a bottle of the 2017 Esprit de Tablas Blanc with our Thanksgiving meal. It has been tasting phenomenal in the tasting room of late and I can fully imagine it melting into a forkful of turkey dipped in mashed potatoes and Mama's gravy. I'm still up in the air about a red. I drank through my supply of Counoise (a turkey day go-to) so looking at possibly a Thacher Cinsault to take its place.

Darren Delmore, National Sales Manager
Over the past couple years I've developed a slight interest in natural wines - meaning wines that are grown organically and receive no added yeast, acid, fining, filtration and often no sulfites. Finding one that didn't look like a hazy IPA or wasn't capable of removing toenail polish put me off in the beginning, but the best producers around the globe are now taking pride in producing cleaner, faultless versions. I curbside picked-up a bottle of Matassa 2019 Cuvee Romanissa Rouge from Domaine LA, made by natural wine god Tom Lubbe in the Cotes Catalanes zone of southern France. It's a light-colored blend of Carignane and Lledoner Pelut, an obscure grape that loosely translates as ‘hairy Grenache’. Maybe Neil and the boys will have to dust off the grafting station to bring that furry varietal into the Tablas mix! 

Chelsea Franchi, Senior Assistant Winemaker
I always love Thanksgiving; spending time with family to take pause and reflect on the gifts in our lives, but this year, my gratitude is too immense to do anything but let it wash over me.  I’ll be spending the holiday kissing the ten tiny fingers and ten tiny toes of our new baby girl and trying to understand how I could have ever become so fortunate. 

I usually try to open bottles from other wineries during the holidays, but this year, it’s important to me to drink Tablas Creek.  Not only to feel a little closer to all the wonderful  coworkers I’ve been missing during maternity leave and the crazy whirlwind that has been COVID, but also to appreciate how lucky I am to work for such an upstanding organization that takes care of its people and its community. We’ll be foregoing the turkey this year in favor of prime rib, and will be opening a bottle of 2007 Panoplie that we’ve been patiently waiting to open.  What better time than 2020 to open the good stuff you’ve been holding onto?!  

Eddie Garcia, Logistics
In our household, I have people who enjoy great wine. And all though this year has been what it has been, Thanksgiving is going to be a time where we all can sit at the table and toast to what we have going on in our lives. Health and family. And to be honest, I’m ready to enjoy this time together. I have a couple bottles that I have set aside for dinner that night including a 2015 “Chapter One” Napa Valley Cabernet from Ernest Hemingway Vineyards.  And a 2016 Brecon Feral Underclass. Both are no doubt not going to disappoint! Have a happy, healthy, and safe Thanksgiving!

Jody Gomes, Accounts Payable & Compliance
For my small family of four, Thanksgiving 2020 isn’t looking too different than in previous years. My parents, my fiancée, and I will spend all day in the kitchen cooking up a lavish meal which will be consumed in roughly 30 minutes. The highlight of the meal will of course be the wine selections. Since 2020 has been a rough year for everyone, why not open up some bottles we have stashed away. While the turkey is browning in the oven my Dad and Fiancée will have their regular Tanqueray on the rocks with olives while my Mom and I will open a bottle of 2012 Domaine Carneros Le Reve, my personal favorite sparkling from California. As a rule of thumb, sticking to a lighter and low alcohol wine usually pairs best with the heavy dinner courses. The Counoise from Tablas Creek has been a staple on my table for the last several years. The notes of bright fruit and subtle spices make for a delightful medium bodied wine that pairs perfectly with every dish on the table. Historically, one bottle of wine is never enough, we will also open a bottle of 2017 Pinot Noir from Odonata Wines. One bottle in particular I am anxiously looking forward to opening will be served after dinner where I can relax and appreciate each sip. This 2008 Petit Verdot from Geddes Wines in McLaren Vale, South Australia, was gifted to me by the Winemaker/Owner during a visit to their cellar door several years ago with my now Fiancée. It was a special trip filled with lots of wonderful memories, it is only fitting I share those memories and wine with my family during a year that has lacked memories.

I am looking forward to spending time with my small family, sharing stories and laughter. I hope everyone has a great Thanksgiving holiday filled with good times and even better wine! Cheers!

Barbara Haas, Founder
Rebecca will go down to the cellar and choose an "oldie-goldie" Burgundy for the dinner, and we will hopefully have a Dianthus for aperitif and add a nice Tablas white to the Thanksgiving table to bridge the gap between roaster chicken with chestnut stuffing and cranberry jelly and Brussels sprouts and potato and celery root puree. We might open a sweet wine with dessert when we decide on what we're having. This is not the most obsessive, buttoned-up Thanksgiving dinner ever.

Ray King, Tasting Room
I’m planning on bringing the Patelin Rosé, Cotes rouge, Cotes Blanc, Esprit rouge and Esprit Blanc for my family’s outdoor Thanksgiving celebration. Cheers, Ray

Monica O'Connor, Direct Sales Manager
Well, I was very excited looking forward to opening my 2009 Nuits-St-Georges “Les Plateaux”, which I’ve been saving for a special occasion such as what this Thanksgiving might have been.

But alas, there will be no gathering as planned, so I’ll be opening a Gruet Brut (375ml) and toast over Zoom with far-flung with friends and family on the east coast. After which I’ll be curling up with my new book, A Promised Land. Happy Thanksgiving everyone!

Gustavo Prieto, Cellar, Vineyard, and Tasting Room
Well, this Thanksgiving is going to be different, less people at the table, eating outside. And for the wines, we’ll start with something fresh, a cremant de Loire, Amirault NV, followed by one of my favorite wines, the Esprit de Tablas Blanc. The vintage? I haven’t decided. For its richness and texture it can take on almost any food, especially for thanksgiving with the mix of flavors. And for the red I’m thinking a bottle of Counoise 2017, with its bright fruit, good acidity and medium body it’s definitely a wine that can complement many foods. Happy Thanksgiving!

Amanda Weaver, Cellar Assistant
Usually I have 3 to 4 bottles in my bag when I show up to Thanksgiving dinner, ready to share with relatives and friends alike, but this year with our gathering being so small I think 3 to 4 bottles might be a tad too ambitious. So instead I think I will pare it down to 2 bottles, a white and a red. For the white I tend to gravitate toward something bright and zippy to get the palate refreshed and ready for the onslaught of gravy covered mashed potatoes, stuffing, and nut loaf (I should probably mention our meal will be Vegan, hence, nut loaf). In keeping with that idea, 2018 Domaine Hippolyte Reverdy Sancerre will be joining the festivities. I came across this producer while in Sancerre, a quiet vineyard tucked into one of the many side roads of the village. Luckily, Julie Guiard was hanging about when we arrived and took us through the entire story of her family’s vineyard and how she herself was now taking the reins and hoping to leave her mark on this new generation of wines. Needless to say, I got out of there with half a case of her wines! And lucky for you, Kermit Lynch is an importer for Domaine Hippolyte Reverdy so you don’t just have to take my word, you can get out there and enjoy it yourself! Okay, onto the red! For reds I have to go with another favorite of mine, 2016 A Tribute to Grace Shake Ridge Ranch Grenache. Honestly, any Grenache from Angela Osborne would be a stunning addition to good food and good company, but this specific bottle sticks out to me for its complexity. Her wines have a lovely softness without being a pushover, they stand their ground while still invite you to explore deeper. I highly recommend visiting her tasting room in Los Alamos to really wrap your head around how cool these wines are!

And with that I leave you to ponder your own wine pairings and what you are most excited about and thankful for this season! Cheers!

Lizzy Williams, Tasting Room
This year I'm spending Thanksgiving with my husband and five dogs, hiking on the 90 acres we live on. We will have a picnic, hopefully with most of the traditional Thanksgiving sides. When it comes to opening a drink, I have a bottle of aged Esprit Rouge and a couple of '18 Cotes Blanc; however, I couldn't justify opening my favorite wines on a hike. We will be having the Castoro Zinfandel and Merlot grape juice. The nice wine will be saved for the next chance I have to share with friends.

And as for me...
Typically, my choice is to open the largest bottle I have to hand at Thanksgiving gatherings. There's usually a story behind a big bottle, and the randomness of "just open it" adds a certain amount of pleasurable discovery to the gathering, as well as the festivity that large bottles bring. But with just three adults, that doesn't seem like a great idea. So, I'll try to follow Dave McIntyre's advice and pick wines that make me want to remember 2020. Maybe the 2019 Bourboulenc to start, helping celebrate that 2020 was the year we got a harvest off all the 14 grapes of the Beaucastel Chateauneuf-du-Pape collection for the first time. Plus, with its bright acids and nutty flavors, it seems like a great match for the capon we're cooking in lieu of a turkey.

As for reds, I'm leaning toward bookends both inspired by the California Wine Institute's Behind the Wines series I had the pleasure of being a part of twice this year, early on with Bob Lindquist and then in the finale with Morgan Twain Peterson. I think I'll open a bottle of Bob's Lindquist Family Wines Grenache, all bright fruit and translucent elegance, and a bottle of one of Morgan's Bedrock Heritage Vineyard blends. Mostly Zinfandel, but (as I learned in the lead-up to our session) with grapes as diverse as Mataro, Grenache, Carignane, and even Vaccarese in the blend, it seems like an appropriately American combination for this quintessentially American holiday. Plus, it's full of character, spicy and fruity, earthy and intriguing without being heavy-handed in any way.

It feels right, in the uncertainty and challenges of 2020, to celebrate the community of American wine. As Bob and Morgan demonstrate in their own ways, there is inspiring work being done in American wine on many fronts. We're fortunate to still have Bob, one of the founders of the Rhone Rangers movement we inhabit, making wines that are as soulful and expressive as anything he's ever done. And we're fortunate to have Morgan diving into the heritage vineyards that helped establish California wine, sharing what he's learning, and using that to make quintessentially American wines of balance and character. I am thankful for this community I get to be a part of and, in a weird way, for the opportunities we've had because of 2020 to interact in new ways with the inspiring people in my own sphere, and with new fans around the country and world. It's a privilege to be a part of such a rich tradition, and to help shape its future.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you are able to find things to celebrate.


Creating a Wine Tasting Show: The Story behind Chelsea and the Shepherd

By Ian Consoli

If you follow only our blog and not our other social media channels, it’s possible that you don’t yet know Chelsea and the Shepherd. Or at least, you might know Chelsea, or the Shepherd, but not Chelsea and the Shepherd. If that’s the case, please allow me to introduce you. Blog readers, meet our YouTube series in which our Senior Assistant Winemaker Chelsea Franchi and our Shepherd Nathan Stuart walk you through the wines in Tablas Creek Vineyard’s most recently released VINsider wine club shipment. YouTube series, meet our readers.

For many, the series has become a favorite. Some gravitate toward Chelsea’s incisive observations (and next level vocabulary). Others identify with Nathan, as he brings the wine tasting process down to Earth.

As we prepare for the release of Chelsea and the Shepherd Season 2 I thought it would be fun to share how it came to be created. It’s a story that begins with two guys with just enough time on their hands to be creative and a desire to make the wine tasting process less intimidating and more fun.

Chelsea and Nathan Main Thumbnail

Shepherd Nathan Stuart came to Tablas Creek with an eclectic resume and a remarkable collection of talents. Shepherd. Cellar hand. Trained vineyard guy. Cameraman. Drone operator. Video editor. In early 2019, when I moved into my marketing role here at Tablas Creek, he had already produced two amazing videos sharing Tablas Creek’s story: the Esprit de Tablas Story and the People behind Patelin de Tablas. We were fortunate enough to share an office. Day one Nathan looks at me with an eager smile under an impressively giant mustache and says, “Oh we’re doing marketing together now? This is going to be fun.”

Fun it certainly has been. To his technical talent Nathan adds a creative mind, openness to discussion, and an inability to turn off his imagination. He also, it turns out, is just as good in front of the camera as he is behind it. The net result? I’ve been living in a think tank for most of the last two years.

Fast forward to a vertical tasting of Panoplie in July of 2019. I sat in awe as I first got to bear witness to Senior Assistant Winemaker Chelsea Franchi’s descriptors and vocabulary. After scurrying back to the think tank and mentioning it to Nathan, the idea of capturing her ability to paint pictures with her words was born.

Fast forward again, to November 2019, just after a harvest in which I see the value of Nathan’s periodic forays into cellar life, how he makes the rest of the team laugh, how his ability to work hard but not seriously makes the whole team better, and it clicks, “a wine tasting show with a winemaker and the shepherd!” Chelsea absolutely loves the idea. The valve on the think tank opens up, the ideas pour out like some freshly fermented Grenache, and Chelsea and the Shepherd is born.

Our challenge: even in a non-Covid year, we ask a lot of our members if they want to learn about the wines we send to them. We host a pickup party each spring and fall, and it’s a testament to their dedication that so many of them make the trip each time, but still, it’s an experience that the 90+% of our members who don’t join us can’t share. How to bring this experience to members, wherever they live? Technology! Our idea: A YouTube video to walk wine club members through their newest six-bottle shipment. Give great information, but don’t assume too much knowledge. We know that people can join us at any point in their wine journey, so it’s essential that we be approachable for newcomers. By combining Chelsea’s wine knowledge and vocabulary with Nathan’s everyman relatability, it seemed like we had a good balance.

The first take: February, 2020. Nathan prepares his camera for a six-wine, single-day shoot. Un-planned, un-rehearsed, they sit down for a full 8-hour workday, a testament to Nathan’s boundless energy and Chelsea’s patience and inherent parenting skills. They piece together what will ultimately become the first episode of Chelsea and the Shepherd. For Nathan, that 8-hour film day is just the beginning as he takes many more to turn those hours of footage into a five-minute video.

Covid’s impact: The original launch date of the Chelsea and the Shepherd video was March 24th 2020. We’d prepared a couple of teaser videos that we pushed back because mid-March felt so scary. But as we settled into a “new normal” of lockdowns, social distancing, and stay-at-home orders we began to recognize that this video was a potentially powerful way for us to connect our fans and our wines with the tasting room closed. Turning it into a series seemed only appropriate. Nathan utilized the extra footage, compiled individual videos for each wine, and our YouTube video became a YouTube series.

Had Covid-19 not hit, it’s hard to know whether or not we would have felt compelled to turn it into a full series. We’re glad we did, and plan to continue to release new seasons with every wine club shipment, giving you insights that, in the past, were only available if you visited.

And now: Enjoy Season Two, Episode One of Chelsea and the Shepherd on our YouTube Channel! While you’re there, consider subscribing and following along.

So did we reach our goal of appealing to all of our audiences? I’d love to hear from you in the comments below.


A Wine-Themed Pandemic Reading List

By Ian Consoli

Part of my role as the marketing coordinator for Tablas Creek is to stay connected with people in every department. With the recent stay-at-home order and our transition to working from home, I am missing that role and the conversations that come with it.

As I thought back through those conversations I recalled a common thread: a whole heck-of-a-lot of us love to read.  Whether it’s the latest book that we’ve picked up, a recent article, or a blog, if you’re a reader you’ll understand how exciting it is to say, “I’m reading so-and-so right now,” and inevitably someone in the room says, “I’ve read that book, it’s amazing!”

With that in mind, I reached out to our team to gather a wine-themed reading list. It seems like the whole Tablas Creek community could use a good book or seven right now, to complement the binging of Netflix and the rehearsing of TikTok dances (don’t ask) we're all doing. And maybe by the next time you visit us in our tasting room, after this whole thing is over, you’ll bring up the wine book you’re reading and the person on the other side of the bar will say, “Hey, I’ve read that book. It’s amazing!”

Enjoy the recommendations from the members of our Tablas Team in alphabetical order, in their own words. Anything look familiar? We’d love to hear your thoughts. Something missing on this list? Please share it with us in the comments.

Tablas Creek Bookshelf

Neil Collins, Winemaker

First book that comes to mind is Adventures on the Wine Route by Kermit Lynch, I read this book very early in my career and found it very inspiring in fact I still do.

The other book that I would recommend is Devil in the Kitchen by Chef Marco Pierre White. Although this is actually not a wine book rather a book by a chef, I find the lengths to which he went in pursuit of perfection very inspiring. He is also out of crazy!

Sandi Crewe, Wine Educator:

He said Beer She said Wine by Marnie Old and Sam Calagione

It is about “beverage options from more than one angle.” Sam is a brewer and owner of Dogfish Head (which sold to Boston Beer Company last year). Marnie is a sommelier, author and wine educator.

My son and I became seriously interested in the beer and wine worlds at about the same time. As he became a professional brewer and more passionate about beer, it made me cognizant of the similarities with wine. I wanted to share his passion and the book helped me to better speak his new language. On the other hand, he attended a few of my wine classes. Now we share beer and wine tastings whenever we can find the time. I particularly enjoyed the beer and wine food pairing information presented.

I recommend the book because it is a great source for beer and wine lovers alike. It gives very basic information on flavors and styles of beer and wine. Best of all, I feel closer to my son because of our common ground.

Darren Delmore, National Sales Manager

Wines of the Rhone Valley by Robert Mayberry

I somehow savored this dusty tome like a divorcée on a Provence-bound train reading "Eat Pray Love". This circa-1987 book got me through the later stages of my broken foot in January and into the first part of this other crisis. Anyone interested in how the Rhone Valley was set up and governed, or its personalities and history of the grape varietals, will find this book more than alive today. The winemakers give away most of their secrets, and the section on Tavel alone had me buying a couple cases from Domaine de la Mordoree on presale. The author's jazzy, matter-of-fact take on good and bad bottles and vintages reveals a true wine enthusiast who was well trusted by the profiled vignerons. In between the Cornas and Crozes Hermitage chapters an old, unsmoked cigarette fell out of the pages, which I contemplated lighting alongside a bottle of Domaine des Alexandrins.

Meghan Dunn, Publications

A Discovery of Witches by Deborah Harkness

Perhaps only tangentially related to wine, but I recommend A Discovery of Witches (and the rest of the All Souls trilogy), by Deborah Harkness. It defies easy categorization, but combines fantasy, historical fiction, and romance -- witches and vampires unite to trace a missing alchemical manuscript through history. The main character is a vampire who is extremely knowledgeable about wine, and there are evocative passages about wine pairings and historic vintages, all described by a super-human taster with centuries of experience. It's great escapist fiction! (Harkness is a history professor at USC who published an award-winning wine blog for several years, so she knows her stuff!)

Chelsea Franchi, Senior Assistant Winemaker

The Quick Read (with solid, useful information):

The New Wine Rules by Jon Bonné

This book is completely without pretense and a fun, easy, fast read (it’s a thin book) but it’s chock full of great, easy-to-digest information.  I wouldn’t necessarily say this book is for a wine professional, though I wouldn’t say it isn’t; sometimes it’s good to be reminded of certain things!  For someone looking to increase their wine drinking confidence, this is a well-written collection that will make you (even more) excited about your next glass of wine.

The Historical Account That Reads Like Fiction:

The Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine by George M. Taber

This is an exciting, hopeful story about the (then) young-guns of California wine and how they opened the eyes to the rest of the world that California (and, as an extension, other parts of the world) can produce world-class wines.  It’s a true story, but it has everything that a fiction lover like myself could want: character development, recognizable locations (not just Napa, but specific wineries that are now household names) and drama.

The “There Is A Lot Going On In The World And I Just Want to Read Something That Will Make Me Smile”: French Lessons:

Adventures with Knife, Fork and Corkscrew by Peter Mayle

This is not a wine book.  This is one man’s stories from his time spent living in France (if the name sounded familiar, he’s the author of A Year in Provence) and the hedonistic and delightful experiences that follow.  Each chapter is a different story, so it’s technically possible to read a little bit and then walk away – though I couldn’t put it down.  I especially loved the chapters devoted to the Bordeaux Marathon, the black truffle Catholic Mass, and the Michelin Guide.  If you’re looking to read something that will keep a grin on your face, this is my pick.  Unfortunately, it will definitely give you some wanderlust.

Jason Haas, Partner and General Manager

Billionaire's Vinegar by Benjamin Wallace.

The true story of the unraveling of a complicated con, set in motion with the 1987 auctioning at Christie's of what were purported to be bottles of 1787 Chateau Lafite owned by Thomas Jefferson and discovered in a sealed Paris cellar. The book reads like a mystery novel, and takes you inside the world of collectors, auction houses, and the shadowy figures that keep both supplied with ever more incredible discoveries. Of course, it becomes clear, if it's too good to be true, it's probably not.

Proof by Dick Francis.

OK, this is a mystery, not a wine book. But I've been looking for escape in my reading in recent weeks. Dick Francis is my favorite mystery writer. His novels usually revolve around the world of English horse racing, but for this book he chose a main character whose occupation is the owner of a neighborhood wine shop, and a plot that involves a fraud of replacing famous wines and whiskeys with cheap, generic plonk. The glimpses into the world of European wine are spot on, the description of blind tasting and the difference between adequate and great wine explained well, and the storytelling and prose have the crystal clarity the author is famous for. Appropriate for an author who is supposed to have said that he could give a confident character description of anyone after a five minutes look at their wine cellar.

Haydee McMickle, Wine Educator

Red, White and Drunk All Over: A wine Soaked Journey from Grape to Glass by Natalie MacLean, 2007

12 years ago this was a refreshing alternative to dry information. It assuaged my inner voice of awkwardness and insecurity as it pertains to wine and the culture. I found the poetic quirkiness curiously enjoyable.

MacLean, a sommelier, takes a journey from vineyard to cellar to retail shop, restaurant and dining room, she also travels with her insecurities. Imagine her tasting with Aubert de Villaine, the proprietor of the Domaine de la Romanée-Conti.

This is a fun book, nothing stuffy here yet you pick up a few tidbits.

This is in the category of summer beach read. It’s funny and approachable. The jacket says it all, it reads “...this bodice-ripping wine book.”

John Morris, Tasting Room Manager

There’s nothing like giving a shout out to one of our own, and recommending a book that’s a lot of fun at the same time. Slave to the Vine: Confessions of a Vagabond Cellarhand, by Tablas Creek National Sales Manager Darren Delmore.

Darren invites us along on a rollicking trek of a wonderfully chaotic crush.  I love how the real story of harvest is told: dirty, wet, exhausting yet exhilarating.  Darren has a deft comic touch, and the writing gets better and more engaging as the book unfolds.  I look forward to follow-up, Lucky Country: Confessions of a Vagabond Cellarhand.

Monica O’Connor, Direct Sales Manager

Real Wine by Patrick Matthews

It’s about history and natural wine making, and Bob Haas is mentioned I believe on the very first page!

Gustavo Prieto, Tasting Room Lead and Head of Biodynamic Practices

The Botanist and the Vintner by Christy Campbell,

This book is about the history of phylloxera in France. It covers how and when it was  brought from the US to France, all the efforts people took at the time to try to understand what was happening to their vineyards, and the experiments they first used to try to control the problem. All leading up to how they finally were able to discover the solution with the use of rootstocks. It’s interesting that phylloxera started right next door to Chateauneuf It’s a great read and a great story.

Another great book that I use all the time and is a great source for anything wine related is The Oxford Companion to Wine by Jancis Robinson. I think this was the first wine book that I ever owned.

Deborah Sowerby, Wine Educator

American Rhone by Patrick Comiskey

Mr. Comiskey did a fantastic job of tracing back to the roots movement of the Rhone varieties and their hosts. To start he shares the genesis relating to the three leading red varieties, an emphasis on Syrah, Grenache and Mourvèdre and how (up to the point of release of the book) the other Châteauneuf-du-Pape varieties were received. He shares with us the cast of characters (with historic photographs) that played a role in introducing us, the American public, to these hallowed grapes. He shares with us their belief, vision, tenacity and fortitude to bring these varieties to the U.S. through avenues of transportation in one’s suitcase or the path and patience through quarantine. As well as the work devoted to propagation, and years invested in the annual harvest and making of these Rhône varieties, resulting in the fine wines we enjoy today all thanks to the Rhône Rangers and those that followed.

My favorite photo's: Alice Waters of Chez Panisse, Robert Haas and Jean-Pierre Perrin, our old friends John Alban, Mat Garretson and Gary Eberle and the group pictures of the gathering of French and American producers at the International Colloquium event held in 1991 organized by Robert Haas. Historic.

My favorite chapter: 15 - Tablas Creek the Validator (of course).

Nathan Stuart, Shepherd

The Wine Bible by Karen MacNeil

MacNeil keeps you interested and is constantly recommending pairings and cuisine from each region to go with the wine of the area. Still to this day when I open a bottle of white from the Loire Valley or a Syrah from Hermitage I go back to the images and stories from her book.

At a time like this when travel is impossible this book will let you explore the world from your living room and leave you with a great foundational understanding of the world of wine.

I recommend this book if you’re new to the world of wine. She does an amazing job of drawing you in and taking you to the major wine regions of the world.

Jim and Debbie Van Haun, Wine Educator and Accountant Respectively

The Global Encyclopedia of Wine by Peter Forrestal

This was a great resource for us when we bought our Alicante Bouschet 10-acre vineyard back in late 1998.

The history of growing grapes & wine making around the world is fascinating. Alicante was replaced with several of the Rhône varietals in France & Spain and that is exactly what we eventually did. Alicante was very popular during prohibition because of its dark juice.

This book is a great source of information.

Ian Consoli, Marketing Coordinator

So what am I reading?

Natural Wine: An introduction to organic and biodynamic wines made naturally by Isabelle Legeron

This book clearly lays out the natural wine making process, identifies icons in the industry, and helps you find natural wine producers throughout the world.

I purchased Natural Wine early on in my wine career from a local biodynamic estate and I am so glad I did. While the focus is obviously on natural wine, the really lasting knowledge I gained from the book was insight into the wine making process. It was the first time the whole process clicked for me. I gained a high level of respect for low-intervention winemakers.

I recommend it to anyone who wants to know more about winemaking or wants to know more about natural wine. Reading this book literally changed my palate.

Conclusion…

Of the 20 books listed above (including my own) I was shocked to learn that I’ve only read five of them. On top of that, I assumed there would be many people selecting the same favorites; however, there was only one instance of this (Billionaire’s Vinegar) and it was listed along with a second recommendation in both cases. We also had multiple more recommendations that were left out. Perhaps we’ll save those for another post.

Until then, happy reading!


Congratulations to Winemaker Neil Collins, Paso Robles Wine Industry Person of the Year for 2019!

At the end of January, nearly 30 of the Tablas Creek team joined some 200 members of the Paso Robles wine community to celebrate our long-time winemaker Neil Collins, who was voted by his peers the 2019 Paso Robles Wine Country Person of the Year. You can read the official announcement from the Paso Robles Wine Country Alliance. 

Tablas Creek Winemaker Neil Collins - Landscape

With one exception -- the 1997 vintage, during which Neil was working at Beaucastel -- Neil has had a hand in every vintage of Tablas Creek. We first met him in 1994, when he was Assistant Winemaker at Adelaida Cellars, where we rented space to make our first few vintages of practice wine. By the time we'd gotten our French clones into production and built our winery in 1997, we'd become so impressed with Neil's work that we offered him our winemaking position and the opportunity to spend a year working at Beaucastel. We're honored that he's been here ever since. 

Along the way, Neil created two other businesses here in the Paso Robles area, and this award recognized these contributions at least as much as his winemaking at Tablas Creek. He started the Lone Madrone label with his wife Marci and his sister Jackie in 1996, through which he has championed dry-farmed vineyards on Paso's West side while focusing on heritage grapes like Zinfandel and Chenin Blanc, along with (of course) Rhones and the occasional parcel that was too good to turn down. Nebbiolo, anyone? And as if that wasn't enough on his plate, for the last decade he's been leading a Central Coast cider renaissance through his Bristol's Cider label and the Bristol's Cider House in Atascadero.

When my dad and Jean-Pierre and Francois Perrin started Tablas Creek, they felt pretty confident in their abilities to grow, make wine out of, and sell Rhone grape varieties. (As it turned out, that assumption was probably a little optimistic, but what great adventure ever gets started without a little unwarranted optimism... and anyway, that's a story for another day.) What they found in Neil, in addition to a man with relentless curiosity and legitimate hands-on winemaking chops, was someone who was steeped in Paso Robles. Although he's not a native, he spent his whole winemaking career here, from its early days with Ken Volk at Wild Horse through his extended stint with John Munch at Adelaida. I know that it meant a lot for him to have Ken, who gave him his first job in wine, be the one who presented his award at the Gala. I videoed the presentation speech:

You might well ask how he's able to run what is in essence three separate businesses while still holding down a full-time job here at Tablas Creek. That's part of what makes Neil special. He has a great ability to get things rolling, empower the people who work for him, and then keep tabs on the status of the many projects he's working on without having to (or, just as importantly, feeling like he has to) do everything himself. But it's not that he's content with the status quo. Far from it. His relentless experimentation is one of the things that has allowed Tablas Creek to grow and thrive the way it has under his watch. And it's one of the reasons why his lieutenants here at Tablas Creek tend to stay for the long term. I asked Senior Assistant Winemaker Chelsea Franchi, who's been here more than a decade herself, to share her thoughts on Neil, and I loved what she told me: "One of the things I love most about working with Neil is watching him build community and having the chance to be part of it. You see it in his close-knit family for sure, but it extends well beyond that. His groups of friends and colleagues, the family he's built in the Tablas Creek cellar team, his employees from Lone Madrone and Bristols - it's a true delight to be near someone who cares deeply about the humans around him."

I think you'll get a good sense of why people want to work with and for Neil from his acceptance speech:

It's an honor to call Neil a colleague and a friend, and I couldn't be more excited that he received this recognition. 


One last look back at 30 years of Tablas Creek, with legends

2019 was a year of milestones for us. We celebrated our 30th anniversary with a big party here and tastings around the country. We harvested three new grapes (Cinsaut, Bourboulenc, and Vaccarese) and finally achieved our goal of getting the fourteenth and final Chateauneuf du Pape grape (Muscardin) into the vineyard. One of the coolest experiences that came out of this was the retrospective tasting that we hosted here, where we tasted every vintage of our flagship red wine, from our 1997 Rouge to the 2017 Esprit de Tablas. We invited all the legendary Rhone Rangers winemakers we could contact to join us, and were excited that so many made the trip. And it was great to taste all those wines. But the highlight for me was the conversation in that room, listening to these friends and colleagues, many of whom have been fighting to establish our category for three decades or more, talk about the early days of the Rhone Rangers. It stood out to me that all of them talked about the arrival of Tablas Creek as a game-changing moment in the movement's history. The arrival of two families with such deep and established roots in the world of international wine was different than anything that had yet happened in the American Rhone movement.

After Neil and I had talked about those conversations for a bit, we came up with an idea. We invited a few of these figures to come and sit down with us on camera to talk about what Tablas Creek's arrival meant to them, and to the category that we all share. I'm proud to share the video that resulted. Huge thanks to Patrick Comiskey (Senior Correspondent for Wine&Spirits and author of American Rhone: How Maverick Winemakers Changed the Way Americans Drink), Bob Lindquist (Proprietor, Lindquist Family Wines), Justin Smith (Owner & Winemaker, Saxum Vineyards), and John Munch (Owner, Le Cuvier Winery).

The first thirty years of Tablas Creek were great. Thank you to everyone who helped us celebrate last year. And, if the last twelve months is any indication, what's to come is going to be even more exciting. Stay tuned.

30th Anniversary Video Still 3


What We're Drinking with Thanksgiving 2019

I am a fan of Thanksgiving. It's a holiday that's mostly about eating, drinking, and family. It's still relatively uncommercialized. And it's about giving thanks, which I feel like puts a celebration into the right perspective.

Thanksgiving meals can be motley, usually involving a range of flavors and sweetnesses, and a group of participants whose interest in wine is likely to not all be acute. So I think it's good that most of the criticism I read about Thanksgiving wine pairing suggests first that you not stress too much about it, and second that you offer guests a range of choices. I was reminded recently of the 2016 piece on W. Blake Gray's blog where he set up a simple 5-question quiz to answer the question "is this wine good for Thanksgiving". I'm sure I haven't gone through every possible combination, but I've never gotten any answer other than "yes". And that's an approach it's hard to argue with.

There are wines that I tend to steer clear of, like wines that are powerfully tannic (which tend to come off even more so when they're paired with some of the sweeter Thanksgiving dishes), and wines that are high in alcohol (which tend to be fatiguing by the end of what is often a marathon of eating and drinking). But that still leaves you plenty of options. With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin. There are a lot of Tablas Creek wines that fit these broad criteria, so if you want to stay in the family, you could try anything from Marsanne (one of my absolute favorites right now) and Esprit Blanc to Dianthus Rosé to Counoise or Cotes de Tablas. Richer red meat preparations open up a world of Mourvedre-based reds young or old, from Esprit de Tablas to Panoplie to En Gobelet, which just (say it out loud) sounds like something you should be drinking at this time of year.  

To give you a sense of this diversity, I thought it would be fun to ask a broad cross-section of our team what they were planning on drinking this year. Their responses are below, in their own words, in alphabetical order.

Thanksgiving Pairings

Janelle Bartholomew, Wine Club Assistant
This Thanksgiving will be spent with just my little family of five in our quaint town of Templeton. I truly enjoy cooking so I plan to spend my day in the kitchen creating memories with my kids while they help me make the feast. There will be Charlie Brown and the Macy’s parade on the TV for the kids - music playing while we enjoy bubbles and appetizers. For dinner this year, it was a toss-up between Domaine Weinbach Riesling and Tablas Creek Counoise. Given the possibility of rain (yay!!) on Thursday, I opted for a red wine. The Counoise fruit and spice notes pair perfectly with all things Thanksgiving.  I hope everyone has a wonderful day filled with love, laughter, and lots of good food. Cheers!

Neil Collins, Executive Winemaker
Well the Thanksgiving table, what to drink? There will of course be some Bristols Cider. This year we will have some Ojai Vineyards Roussanne which I just picked at the tasting room and is delicious. Also we will be opening a nice Beaujolais Nouveau from Domaine Dupeuble Pere et Fils. I think it will be a nice occasion for a Story Of Soil Grenache. Perhaps a nice Calvados to round it all off.

Ian Consoli, Marketing Coordinator
I like to balance guarantees with experiments in my Thanksgiving wine selections. This year the guarantee is The Bonny Doon Vin Gris de Cigare Rosé. The tart red fruit of Grenache focused roses tend to pair well with the meal every year. My Tablas bottle is a bit of an experiment recommended by a local Somm. During a recent tasting he noted the Viognier focus and balancing Grenache Blanc of our 2017 Cotes de Tablas Blanc would pair nicely with the flavorful feast that fills aThanksgiving table. I’m looking forward to finding out. In a red I shoot for a fruit forward wine. This year I am looking at a Pinot from Alain Gras in Burgundy and an Old Vine Cinsaut from South Africa. There’s only 4-6 people at our table so I’ve been told I can only choose one of the reds. Wish me luck. Happy feasting!

Evelyne Fodor, Tasting Room Lead
My friends Andrea and Michael Dewit are hosting Thanksgiving dinner at their new home this year. The wines I chose are as much about pairing with the traditional meal as to a nod to them. 

The first is a 2017 Sattlerhof Gamlitz Sauvignon Blanc from Sudsteiermark, Austria, the town where Andrea grew up. I found it at K&L where an eager staff told me it is light and has good acidity. He assured me it will pair beautifully with the fresh, crunchy endives salad I am bringing. Andrea will appreciate it immensely.

The second is a 2003 Côte-Rôtie from Domaine Patrick Jasmin. My brother gave me the bottle several years ago when I was visiting him in my hometown Lyon. Interestingly, the patriarch, Robert Jasmin was a friend of my dad. Our host Michael previously owned a vineyard (Domaine Maillet) in Vaison-La-Romaine, knows very well the region and is a true connoisseur of Côte-Rôtie. My brother described it as a wine in full maturity, with gentle tannin and moderate acidity. Not the least, a moderate alcohol level. No doubt it will be a great match with the spiciest part of the turkey. I can’t wait to see Michael taking the first sip of it.

Chelsea Franchi, Senior Assistant Winemaker
My husband’s family is from Orange County, which is around four hours away, and my mom lives in the Sierra Foothills, which is approximately five hours away. This means for the holidays, we normally spend a decent amount of time in the car. This year, however, my family is coming to us! I am feeling incredibly grateful and as such, have taken the time to plan for wines that they will love as a small thank you for the long haul they’re making to spend time with us. We’ll be making our traditional prime rib for Thursday night, so our final wine will need a little more heft and structure than we would be for the more traditional turkey feast.  We’ll go through a progressive wine list, starting with light and fruity and making our way up the structure scale. To kick things off while cooking in the kitchen, I typically like to have something with bubbles. It looks like it may be a chilly, rainy afternoon, so instead of the usual bottle of white or rosé sparklers, we’ll have a bottle of Barbolini Lambrusco Grasparossa di Castelvetro. It’s bubbly, fruity, and incredibly fun to drink. For dinner, we’ll have dueling glasses of red – one glass that’s a little dancier on the palate and one with a little more heft and weight. Jolie Laide’s 2016 North Coast Syrah will be our wine on the leaner end of the spectrum to pair with the non-meat dishes. For the prime rib, we’ll have a bottle of The Royal Nonesuch Farm 2017 Red. I’m unbelievably excited about opening and enjoying each of these wines, but even more excited to share them with some of the people I love most in the world.

Craig Hamm, Assistant Winemaker
We are going to be doing a potluck at my family’s house so my duties are the wines. There will be a sparkling rosé made with some friends, a fully garagiste special: my first vintage of wine, the Paysan Rosé of zinfandel. Then to some white Esprit Blanc, which always goes well at Thanksgiving with the richness it brings. I will also be bringing something I purchased from a great tasting at Kukkula: Vaalea, a blend of Grenache Blanc, Roussanne, and Viognier. For the reds we will have a Niner Cabernet Franc, Tablas Creek Counoise, and also the Tannat. I hope everyone has a good time with family and friends. Cheers.

Jordan Lonborg, Viticulturist
Thanksgiving is the best day of the year. Friends, family, food, WINE, and whiskey. I am pulling the trigger this year and opening a magnum of 2013 Esprit de Tablas to share with my Mendocino family branch. On our journey north, this being Alma’s (our 5 month old daughter) first visit to the NorCal coast, we figure we’d expose her to some of the gems Route 128 and Anderson Valley has to offer. Our planned stops for Pinot (and hopefully a few Rhônes) will be Navarro, Husch Vineyards, Toulouse, and lastly, for the bubbles, Roederer... The night will end, or begin, with a bottle of Blanton’s Whiskey!!! Big things to come out of Tablas Creek Vineyard this year! We will keep you all posted! I am truly thankful to be a part of this team! ¡Viva Tablas Creek Vineyard! 

John Morris, Tasting Room Manager
The thing is, this Thanksgiving I still don’t know what wine we’ll be serving.  This is directly and irrefutably related to the fact that we don’t yet know what we’ll be serving for dinner.  I know, I know, its Tuesday.  We’re going back and forth between a traditional Thanksgiving spread and something more to my liking, like say, lamb chops, or my wife’s amazing Thai cuisine (which is her traditional Thanksgiving dinner). It will be a game time decision, made while grocery shopping Wednesday morning.  So I thought I’d pass along some general guidelines that I follow for Thanksgiving. Frankly, you could skip this and check out Eric Asimov’s always excellent Thanksgiving column, which features better writing and the suggestions of a savvy group of wine professionals, as the message is pretty similar. 

  1. Keep it light.  Wines with low alcohol, tannin and oak work better with a traditional Thanksgiving feast. 
  2. Keep it simple.  It kills me to see Uncle Lush knock back an expensive and complex wine like he’s taking a shot of cheap tequila. Unless you’re hosting an avid wine crowd, save yourself some stress and money and look for modest bottlings that follow rule #1.
  3. Rose always works. 

If you’re looking for suggestions from Tablas Creek, the Esprit de Tablas Blanc is always spot on with the savory flavors of this holiday, and elevates this meal to something more. For a budget white, the Patelin de Tablas Blanc would be terrific.  For reds I like the Counoise, Grenache, or Cotes de Tablas.  Just don’t forget the Rosé.  Happy Thanksgiving!

Gustavo Prieto, Tasting Room, Cellar, and Vineyard
These year we’ll have a mix of guests, meaning there will be wine drinkers and beer drinkers, so it will be more of a challenge to choose the wines but one thing for sure it will be bubbles to start with. I’m thinking an Amirault cremant from the Loire and for the dinner table a bottle that I always choose for Thanksgiving, an older vintage of Tablas Esprit de Beaucastel Blanc, probably a 2005 and for reds a 2017 Tablas Counoise and also from the Loire a 2013 Patient Cottat, Le Grand Caillou, Pinot Noir

Randy Thurman, Facilities & IT
Kirk and Sweeney rum, Port from a winery in Greenfield, and probably English Ales Black Prince Porter and some English Ales Fat Lip. Maybe some English Ales Big Sur Ale as well and might have some fish and chips from their pub on the weekend. My father in law will probably have several bottles of TCV wines open as he has saved a few from his last shipment. My father in law is waiting for the 24 hour apple cider brined rotisserie smothered in herb butter stuffed with veggies and cooked over peach wood turkey on a rotisserie add on for our Weber kettle grills and I use the drippings from the turkey to make the gravy for the mashed potatoes.

Amanda Weaver, Cellar Assistant
This Thanksgiving I will be traveling down home with a couple options in my car. I usually go for something to pair with the main dish, TURKEY!!! However, my mom has gone the way of veganism so I’ll have to get a bit more creative with my selections. I’m thinking a couple whites, like Delaporte Sancerre Monts Damnés and Paix Sur Terre Ugni Blanc. Both bring a lot to the table with lovely acidity and lots of texture, they are both pleasurable to drink on their own but can also accompany a meal. As far as reds for the occasion, I like to keep things light seeing as the meal typically brings everyone to the edge of bursting their buttons. Domaine Dupeuble Beaujolais Nouveau 2019 is a great light, pleasantly fruity, and easy on the wallet wine to pair with what will probably be a vegetable-heavy meal.

And as for me...
Typically, my choice is to open the largest bottle I have to hand at Thanksgiving gatherings. There's usually a story behind a big bottle, and the randomness of "just open it" adds a certain amount of pleasurable discovery to the gathering, as well as the festivity that large bottles bring per force.

The largest bottle I have is a 3-liter of 2005 Robert Mondavi Napa Cabernet, acquired at some silent auction this year (a consequence of attending fundraisers in wine country!). I'm sure that would be amazing. But I'm not feeling like I want to commit four bottles of the same wine to a meal where there will only be eight adults. This is a smaller gathering than some recent ones in our history. If I don't open the big bottle, I may go with a magnum of 2000 Talley Rincon Pinot Noir that I've been saving for the right occasion. I also ordered a case of one of my favorite Beaujolais producers, the 2018 Clos de la Roilette Fleurie, with Thanksgiving in mind.

Whichever way we go, I'm sure that it will be preceded by some Dianthus, and we'll likely break out some whites for those who'd prefer that with their turkey, maybe the 2018 Picardan for something mineral and refreshing. For me, it's an important consideration that none of these wines will demand to be the center of attention: they will be dining companions with which you can have a conversation, to tell (and help you tell) stories around the table. After all, that's what it's all about.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you be surrounded by good food and great company.


The Winding Road to Tablas Creek: We Interview our 2019 Harvest Interns, Ryan Brennan and Adrian Garcia

By Ian Consoli

Every year Winemaker Neil Collins hand selects two eager individuals, usually just starting a career in wine, to join our cellar team for harvest and commence the activities of shoveling grape skins, sorting clusters, and washing presses, bins, and barrels. Cellar work is certainly glorified as a romantic, energetic, and gleeful experience in which a community bonds over the long hours and fermenting aromas that fill the cellars, and it is this; however, it's strenuous, with long hours and close quarters with your team. It takes a certain kind of individual to thrive in this environment day in and day out for one, two, even three months at a time. This year we found two of those individuals from opposite sides of the country with both direct and indirect paths to the Tablas Creek cellar. This is Ryan's and Adrian's story.

Wine Harvest Interns Staredown

Who are you?

Ryan Brennan 

Adrian Garcia

Where did you grow up?

R: I grew up mostly in Virginia. My family is from New England, my dad is military so we bounced around quite a bit, but my formative years were in Virginia.

A: I am from Cupertino, but not the city of Cupertino; I live up in the mountains kind of hidden away on Montebello road. I moved there when I was three and spent most of my life up there.

Wine Harvest Intern Happy RyanRyan Brennan smiles while working the sorting table

When and how did you get into wine?

R: I was a history and politics student in school and realized I'd rather make people happy than make people mad so I got out of politics before I even started. I ended up doing some organic farming work with a WOOFing program, which is a pretty cool program. I was in Sweden, my co-WOOFers and I were just WOOFing around doing some stuff and realized we could be making alcohol at the same time so we started fermenting things in our bathtub, with the farmer’s approval of course. We used apples and cherries and all sorts of fun things. We did grow grapes so that was my first exposure to the magic of making alcohol. I spent a little time in restaurants drinking more and tasting more after that.

A: I grew up around it. My dad's been working at Ridge Vineyards since he was 17.

Wine Harvest Intern Tank Hole Adrian   Adrian Garcia crawls out of the bottom of a tank

What experience did you have prior to Tablas Creek?

R: An opportunity opened up for me at a 3 acre vineyard in New Hampshire of all places. We made batches a little over 100 gallons and I thought that was huge. After that initial introduction a much better opportunity came up in Vermont with a winery that had just won the International Cold Climate Winery of the Year competition. Which it doesn’t sound impressive in California but for everywhere else where it gets cold and there are seasons, it’s pretty awesome. I figured if I could learn how to grow grapes and make wine an hour south of the Canadian border I could do it anywhere. After a little stint in Edna Valley I ended up here in Paso.

A: I officially started getting involved with winemaking when I was 18, straight out of high school, doing mostly vineyard work. I did some lab and vineyard work for Ridge Vineyards for a while then I started working in the cellar once I went to Fresno State. I’ve been in their cellar for about 2 years up until I came here.

How did you hear about Tablas Creek?

R: I was in Vermont and I met Dani Archambeault, who used to work in the wine club at Tablas. She said some pretty nice things that got me excited about the Central Coast and the possibility of coming out this way.

A: I've kind of heard the name since a while back and thought Tablas sounded interesting. I started looked more into their farming and I'm like, this is pretty sick.

How did you end up working harvest with us?

R: I got Neil’s contact info from Dani and I just kept bothering him until I got a job.

A: The viticulturist back home, David Gates, asked me what I was going to do after college and I'm like, Mmm I’ll do some internships. Tablas Creek seem like a nice place. He tells me, well they're going to be here [Ridge Vineyards] next week doing a tour if you want to talk to them. That’s where I met Neil, asked if I could be an intern, and he said yes.

How often do you shower?

A: Every single day

R: Every day for my girlfriend.

How is harvest going?

R: Oh, it’s fine laughs

Wine Harvest Intern Working RyanRyan rakes out the leftover grape skins

We recently processed 51 tons in a day, what did you do when you got home that night?

R: I'll be honest with you it wasn't that hard, it was a fine day. We all work together really well. I mean a lot came in and we were on the table for a while sorting things out and running around, but the team works really well together. So I went home, had a beer and went to bed.

A: Same thing it wasn't that bad. It's pretty efficient here. I went home, chilled, listened to music and went to sleep.

What is your ultimate goal in cellar work?

R: This is a cellar rotation as far as I'm concerned. I spent my first couple years doing cellar work just because someone else needed to do it, but my main focus has been on vineyard work. The place I was working in Vermont, Lincoln Peak, was about 13 acres or so. While there I got to see how a small property like that allows you to get involved in all aspects of the production, so I’m looking at a similar idea down the road; a smaller place 13-15 acres max where you can get a lot of time outside and very little inside.

A: I dislike how people say the Central Valley can't produce great wine. It can, I just think if we planted varieties suited for warmer climates we would have greater success. In Madera, or Fresno, or Lodi it's super-hot during the summers, if you had maybe some Rhone and Spanish varieties, which are good for warmer climate, I think you can make some really great wine over there. It's my dream to prove it.

Wine Harvest Intern Tank AdrianAdrian in one of our wooden upright fermentation tanks

If a genie said you could be head winemaker anywhere you wanted, where would you pick?

R: I don't know there's a lot back in Virginia I’d like to be a part of. Linden Vineyards is a pretty extraordinary place, it’s definitely one of the best if not the best places on the East Coast that make tremendous wine.

A: I have some aspirations to be the head winemaker at Ridge Vineyards because that's where I grew up and that’s where my dad has been working a lot so it would be cool to, you know, have the son of a cellar worker be the head boss.

Best bottle of wine you ever had?

R: It's probably not technically the best one I've ever had, but in terms of the best experience drinking a wine... When you're in Sweden the swedes aren't too pretentious, they don't really care about the packaging, they don't care if its cork or screw-top, in this case it was a very high end organic boxed wine out of Argentina. I don't remember the label, but it was incredible wine, it went so well with what we were eating. A picnic table outside the greenhouse picking vegetables next to us for a salad, grilling stuff up on the grill, Midnight Sun, it was 11 and still sunny out. I mean that's the best wine I ever had and it came out of a box and bag. I’d also like to add the best single bottle I can name was a 2016 Stolo Syrah. It was a game changer for me. It tasted like liquid beef jerky and made me want to become a Syrah grower.

A: There is one pretty damn good bottle of wine that comes to mind and I think the situation made it even better. It was an old Ridge Montebello that one of my cousins stole from his dad, my uncle, back when he worked at Ridge and then stored for years. When we finally decided to open it up we were at a typical Mexican Thanksgiving with tons of people, great food, and probably the last place you would expect to see an 81 Montebello Estate from Ridge.  I think 81 or 88, and it was pretty damn good, funny, funny situation.

What’s next for you?

R: Stay in the area. I’m actually looking at a house to rent right now but the job has to come first so if anyone’s looking…

A: Not sure. I could go back home and work in the vineyard. I’ve also been checking out some wineries in the central valley I would like to work at, or I could start doing internships abroad.

Would Your Rather:

Cake or Pie?

Pie, Pie

Breathe underwater or fly?

Fly, Fly

New World or Old World?

Old World, New World

Winemaker or Viticulturist

Viticulturist, Both

Wine Harvest Interns


What I would have said if I'd given a speech at our 30th Anniversary Party

On Friday night, we hosted an industry party to celebrate our 30th anniversary. It was a wonderful evening, with about 350 friends and colleagues, beautiful weather (we got lucky), great food by Chef Jeff Scott, music by the Mark Adams Band, and masterful coordination by Faith Wells. I'll share a few photos, all taken by the talented Heather Daenitz (see more of her work at www.craftandcluster.com). We brought in some chairs and couches, and converted our parking lot to space to sit, mingle, and browse the memorabilia we'd pulled together.

Seating group on parking lot

Expanding to the parking lot spread the event out, making sure that no area felt cramped, and gave the event two focuses: the food, near our dry-laid limestone wall, and the wine tables, on our patio.

Tablas Creek 30th Anniversary Party - Food and Solar Panels

We decided to open every wine we're currently making, as well as several selections out of our library. We figured if not then, when?

Tablas Creek 30th Anniversary Party - Wines

Chef Jeff's menu focused on things that were raised or harvested here at Tablas Creek, including lamb, pork, honey, olive oil, eggs, pea tendrils, and herbs. The egg strata, made from 16 dozen of our eggs and flavored with our olive oil, was one of my favorites: 

Tablas Creek 30th Anniversary Party - Egg Strata

One of my favorite things that Faith suggested we do was to put together photo walls, each representing a decade of our history. This gave us an excuse to go through our massive photo archives and try to pull out pictures that showed how things had changed.

Tablas Creek 30th Anniversary Party - Photo Wall 3

In the end, though, the event was, as most events are, really about the people who came. We had winemakers from around California, almost the whole current Tablas Creek team and many of the former employees who helped bring us where we are, local restaurateurs and hoteliers, members of the community organizations and charities we support, and even local government officials. Jean-Pierre Perrin (below, left) made the trip from France, and I know it was fun for people who had only heard his name to get to meet the man so responsible for the creation of this enterprise.

Tablas Creek 30th Anniversary Party - JPP & Michel

The Paso Robles wine community is remarkable for the extent to which it really is a community, made up of people who live here and are involved in the broader local community, from schools to restaurants to youth sports and charities. Getting a large group like this together isn't so much an industry party as it is a gathering of friends. And I couldn't shake the feeling all day that this was like a wedding, with old and new friends arriving from far away, and people stopping me again and again to say, warmly, "congratulations".

It was this aspect of Paso Robles that I'd been intending to highlight in the brief remarks I had planned to give to the group. But I decided in the middle of the event that doing so would have interrupted the event's momentum and turned something that felt like an organic gathering into something more staged and self-centered. And that was the last thing I wanted to do, so I just let the evening take its course. 

That said, looking at the photos makes me feel that much more confident in what I had planned to say. The event wasn't the right moment. But I thought I'd share them now. I didn't write it out, but these are, more or less, the remarks I'd planned to share:

Thank you all for being here. It's hard for me to wrap my head around the fact that it's been 30 years since my dad, as well as Francois and Jean-Pierre Perrin (who is with us here tonight) celebrated the purchase of the property with a lunch from KFC on the section of the vineyard that we know call Scruffy Hill. And not just because all the great restaurant folks here this evening are a case in point that the Paso Robles culinary scene has come a long way from those days.
I wrote a blog a couple of weeks ago about 10 things that we got right (and wrong) at the beginning of our project. [Note: that blog can be found here.] Things we got wrong, like that we were only going to make one red and one white wine each year, or that we didn't need a tasting room. And things we got right, like that the climate and soils in this place was going to be great for these varieties, and that if we planted the right grapes, whites could thrive here. But the biggest piece of our success isn't something that we got right or wrong; it's really neither of those things. It wasn't on our radar at all. In my opinion, the biggest thing that has allowed this crazy project to succeed is the wine community that we joined here in Paso Robles. It is this community that has become a destination for wine lovers and for some of the most talented winemakers in the country. It is this community that has embraced Rhone varieties, and blends, both of which were major leaps into the unknown for an American winery 30 years ago. And it's this community which has welcomed us, interlopers from France and Vermont, to be a part of its vibrantly experimental mix.
I often think, when I reflect on the anniversary, that 30 years old is the age at which, in France, they finally start taking a vineyard seriously. I am proud of what we've accomplished, but even more excited about what we're working on now. Thank you for your support over the first generation of Tablas Creek. I look forward to celebrating many future milestones with you.

The idea that for all we've done, we're just getting started, was the inspiration for the party favor we sent people home with: a baby grapevine from our nursery. We may have been here for a generation. But it's really still just the beginning.

Tablas Creek 30th Anniversary Party - Vines

So, if you came, thank you for helping us celebrate. If you couldn't come, thank you for helping us make it 30 years. We couldn't have done it without you.